Title: Caribou Chili
Categories: Game Caribou Chili Blank
Yield: 8 Servings

4	lb	Caribou, chunked preferred or ground
1	lg	Onion, chopped
2		Garlic cloves, minced
1	ts	Oregano
2	ts	Cumin
1	c	Red wine, beef broth or beer
6	ts	Chili powder
1 1/2	c	Canned tomatoes and juice or small can tomato paste
2	ts	Liquid hot pepper sauce OR
1/2	ts	Cayenne Pepper Salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.

If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped

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